I’m a sucker for anything pumpkin, especially when fall hits, and one day I thought, “Why not mash up coffee cake and cookies?”
That’s where these Pumpkin Coffee Cake Cookies came from—soft, spiced cookies with a crumbly streusel and a sweet glaze, all screaming autumn vibes. I’ve had a few doughy disasters figuring this out (too much pumpkin, oops), but now they’re my cozy-season obsession.
If you’re into treats that feel like a hug, you’re gonna love these. Let’s bake ‘em up!
Why You’ll Love These Pumpkin Coffee Cake Cookies
- Crumbly
- Easy
- Soft
- Crunchy
Pumpkin Coffee Cake Cookies Recipe
For these delicious cookies, you’ll need the following ingredients:
For the Streusel
- 2 tsp pumpkin pie spice – Ties the streusel to the cozy fall cookie vibe.
- 3/4 cup all-purpose flour – Forms the crumbly, crunchy backbone of the topping.
- 1/4 tsp salt – Keeps the sweetness in check with a tiny kick.
- 12 tbsp brown sugar – Sweetens it up with a warm, molasses-like depth.
- 3/4 cup unsalted butter, softened – Makes the streusel rich and perfectly clumpy.
For the Cookies
- 2 1/3 tsp vanilla extract – Rounds out the flavor with a sweet, classic note.
- 1 tbsp pumpkin pie spice – Packs every bite with that iconic autumn spice blend.
- 12 tbsp brown sugar – Brings a deep, caramel sweetness to the dough.
- 1/2 tsp baking powder – Helps the cookies rise just enough for a soft texture.
- 2 egg yolks, at room temperature – Binds the dough and keeps it tender.
- 1/2 cup canned pumpkin puree – Adds moist, pumpkin-y goodness to the base.
- 3/4 cup unsalted butter, softened – Gives the cookies their rich, buttery softness.
- 1/2 tsp baking soda – Works with the powder for the perfect lift and chew.
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled – Creates a sturdy yet tender cookie structure.
- 1/3 tsp salt – Balances the sweetness with a subtle savoriness.
For the Vanilla Glaze
- 3 tsp whole milk – Thins the glaze to a drizzly, pourable consistency.
- 14 tbsp powdered sugar – Forms a smooth, sweet coating for the cookies.
- 1 tsp vanilla extract – Adds a warm, vanilla kick to the finish.
Optional Add-ons
Chopped pecans – Tosses in a nutty crunch to the streusel.
Cinnamon sprinkle – Boosts the spice for extra warmth.
Extra glaze – Doubles the sweetness if you’re feeling indulgent.
Tools You’ll Need
Baking sheets
Mixing bowls
Spatula or wooden spoon
Measuring cups and spoons
Parchment paper
Step-by-Step Instructions for Pumpkin Coffee Cake Cookies
Step 1: Preheat the Oven
Crank your oven to 350°F (175°C) and let it heat up—takes about 10 minutes to get going. Line two baking sheets with parchment paper and set ‘em aside.
Step 2: Make the Streusel
In a medium bowl, mix the 3/4 cup flour, 12 tbsp brown sugar, 2 tsp pumpkin pie spice, and 1/4 tsp salt with a fork. Add the 3/4 cup softened butter and mash it in ‘til you’ve got big, crumbly clumps—set it aside to chill while you work.
Step 3: Mix Dry Cookie Ingredients
In another bowl, whisk together the 1 3/4 cups flour, 1 tbsp pumpkin pie spice, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/3 tsp salt. Give it a good stir so it’s all blended—then set that aside too.
Step 4: Cream Butter and Sugar
In a large mixing bowl, beat the 3/4 cup softened butter and 12 tbsp brown sugar with a spoon or mixer ‘til it’s fluffy—about 2 minutes by hand. It’ll look light and creamy when it’s ready.
Step 5: Add Wet Ingredients
Mix in the 1/2 cup pumpkin puree, 2 egg yolks, and 2 1/3 tsp vanilla extract—stir ‘til it’s smooth and orange-y. Scrape the sides with a spatula to get every bit in there.
Step 6: Combine Wet and Dry
Dump the dry flour mix into the wet pumpkin mix—stir gently with a spatula ‘til it’s just combined, no dry streaks left. Don’t overmix, or they’ll get tough—keep it soft and sticky.
Step 7: Shape and Top Cookies
Scoop about 2 tbsp of dough per cookie—roll into balls and place ‘em 2 inches apart on the baking sheets. Grab the streusel, break it into chunks, and press a good pinch onto each dough ball—flatten ‘em slightly so they spread right.
Step 8: Bake and Glaze
Bake for 10-12 minutes—check at 10, they’re done when the edges are set and the streusel’s golden. Let ‘em cool on the sheets for 5 minutes, then move to a rack. Whisk the 14 tbsp powdered sugar, 1 tsp vanilla, and 3 tsp milk ‘til smooth—drizzle over cooled cookies with a spoon.
Storage and Serving
Store in an airtight container at room temp for up to 5 days, or freeze for up to 2 months. Serve with coffee or tea for the ultimate cozy treat—warm ‘em up a bit if you like ‘em soft.
Tips for Success
- Spoon and level flour to avoid dense cookies.
- Don’t skimp on the streusel—it’s the star.
- Room-temp egg yolks mix better—cold ones clump.
- Let cookies cool before glazing, or it’ll melt off.
Substitutes and Variations
- Swap pumpkin puree for sweet potato puree.
- Use cinnamon instead of pumpkin pie spice.
- Try maple extract in the glaze for a twist.
- Add white chocolate chips to the dough.
Nutritional Breakdown
| Nutrient | Per Cookie (12 cookies total) |
|---|---|
| Calories | 280 kcal |
| Fat | 14g |
| Protein | 3g |
| Total Carbs | 36g |
| Fiber | 1g |
| Net Carbs | 35g |
Note: Values are approximate and vary by brands.
Pairing Suggestions
- Serve with a pumpkin spice latte for full fall vibes.
- Pair with hot apple cider for a sweet contrast.
- Add a scoop of vanilla ice cream for dessert mode.
- Enjoy with chai tea for extra spice.
Pumpkin Coffee Cake Hacks: Making It Your Own
- Mix in chopped walnuts for texture.
- Double the glaze for extra sweetness.
- Add a dash of nutmeg to the dough.
- Shape into bars for a coffee cake twist.
Common Mistakes to Avoid
Learned these the hard way:
- Wet Dough Mess: Too much pumpkin’s a flop—stick to 1/2 cup.
- Flat Cookies: Chill the streusel or it melts—trust me.
- Dry Streusel: Skimp on butter, and it’s crumbs not clumps.
- Hot Glaze: Drizzle too soon, and it’s a puddle—wait it out.
What Others Are Saying About the Recipe
- Mia: “Baked these for a party—gone in minutes! That streusel is everything.”
- Sam: “So easy, and the pumpkin flavor’s spot-on. My new fall go-to!”
- Elle: “Added pecans—crunchy and cozy perfection. Love these!”
FAQs
Can I use fresh pumpkin?
Sure, just cook and puree it first—canned’s easier.
Freezer-friendly?
Yep, freeze baked cookies or dough balls—bake later.
No pumpkin pie spice?
Mix cinnamon, nutmeg, and ginger—it’ll work.
In Conclusion
There you have it—my Pumpkin Coffee Cake Cookies, the fall treat that’s got me hooked when the leaves start dropping. They’re a little messy, a lot delicious, and perfect for curling up with a warm drink. Hope they bring some autumn magic to your kitchen—let me know if you give ‘em a whirl. Now grab that pumpkin and get baking—you deserve it